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Show LEASES'from LEASESfrom LEA , ES"from ESfrom " ' I II II Iw I I LEASES'fromMaking w us.rv usrv us.rvbr . br HARRIET MAY WII90N WII90NMaklng Making Makmg Maklng American Amencan CheeseFor Cheese CheeseFor I IFor For the makmg making of cheese cheesc a cer certarn certain ' tam tarn lactic acid content is necessary necessaryIn necessaryIn In order to secure securc such necessaryI aCidity aCidityfrcsh acidityfresh acidityfresh I frcsh fresh m 1k lk should be cooled to about about60 : 60 degrees degrecs F and kept three or orI orfour orfour orfour I four hours before cheese m'lkmg mlkmg mikmg m'lkmgbegms mikmgbegins mikingbegins " ' begms begins If It n ght s milk can be m'lkmgI cool cooled cooledto cooledto cd cdto I to 60 degrees and kept " ' it 'It it that tern ternperature ternperature ternpernture perature over night it can be mixed mixedwith mixedwith mixedwith with the morning mornmg s milk and the thewhole thewhole thewhole whole used at onceThe onceThe once onceThe The two ba ches of m Ik lk shouldbe should shouldbe shouldbe be mixed together m in the con container containerin tamer tamerIn In which the curd is to be made madeMilk madeMilk madeMilk Milk should then thcn be heated to 86 86degrees 86degrees 86degrees degrees F by sett ng the con container containeron tamer tameron on the stove puttmg putting a grate be betWf'en betwPen betwpen tWf'en tWfen twPen ' the container contamer and the top ofthe at of atthe ofthe the stove and stirring stlrrmg the milk slow slowly slowly slowly ly and constantly so that it may be beevenly beevenly beevenly evenly heated When the desired desiredtemperature desiredtemperature desiredtemperature temperature is attained attamed remove removefrom removefrom removefrom from the fireUsually fireUsually fire fireUsually Usually it is desirable desuable to use atthis at atthiS atthis thiS point pomt m 10 in the process procpss some col0ring col colorlng colormg orlng 0ring agent , , otherwise the cheese cheesewill cheesewill cheesewill will be pract cally sally white if made madefrom madefrom madefrom from winter wmter milk mllk and merely a apale apale apale pale straw color if made from sum summer summer summer mer milk From one half halt to one oneteaspoonful oneteaspoonful oneteaspoonful teaspoonful of coloring colormg agent for foreach foreach foreach each 100 pounds of milk should be befirst befirst befirst first diluted in 10 a cupful ot of water waterand waterand waterand and then st rred into mto the milk until untilIt untilit untilit It ha has > been evenly dIstributedADDING distributedADDING distributed ADDING THE RENNET 'I I ' I I If rennet renn.t rennt rennLt . extract is used from two twoto twoto twoto : to four teaspoonfuls will be required requiredfor requiredfor requiredtor for each 100 pounds of milk If It Iftablets Ittablets Iftablets tablets are used follow directions directionson on the bo\ bo bo'c boc boAfter bo \ ' ! : After adding addmg the rennet ren rennet rennet I net net , , st r the milk for about three threeminutes threeminutes threeminutes , minutes cover the can container tamer to re retard retard retard tard cooling of the surface and let letthe letthe letthe the whole stand undisturbed unbI until unbIafter untilafter untilafter after it has been bcen coagulated coagulatedCUTTING coagulatedCUTTING coagulatedCUTTING CUTTING THE TIm CURD CURDWhen CURDWhen CURDWhen When the curd has become firm firmand firmand firmand and lelly Jelly like it must be cut mto into mtocubes intocubes mtocubes cubes about three eighths of an anmch aninch anmch mch inch square With a clean knife knifelong knifelong knifelong long enough to reach the bottom of ofthe ofthe ofthe the container slice the curd cross crossWIse crosswise crosswise WIse into mto strips stnps three eighths of an anInch aninch aninch Inch wide and then lengthwise 10 m 10the mthe inthe the same manner then stir care carefully carefully carefully fully for about tv o 0 a minute mmute . , . . with an anegg anegg anegg egg wh p having havmg cross wires This Thisprocess Thisprocess Thisprocess process will w1Il cut the cubes un form formly formly formly ly The curd should then be stirred stirredWith stirredwith stirredwith With a spoon or paddle When suf sufflclent sufflcient sufficient flclent ficient whey has been exuded to sep separate separate separate arate the cubes of ot curd it is tIme tImeto timeto timeto to begin begm heat ng ngThe ngThe ngThe The temperature should be raised raisedslov.lyabout raisedslowlyabout raisedslowly slov.ly-about slov.lyabout slov.ly slovly about slowly-about slowly . - about two degrees every everyfive everyfive everyfive five minutes mmutes until it reaches 100 to to106 106 degrees During the heatmg heating heatmgprocess heatingprocess heatingprocess process the curd should be kept In Inmotion inmotion inmotion motion to keep the curds from stickmg stick stickmg stickmg mg together When a handful of ofthe ofthe ofthe the curd gently squeezed and re released released released leased suddenly breaks apart eas easIly easlly eassly Ily sly the curd has been heated long longenough longenough longenoughREMOVING enoughREIOVING enoughREMOVING enough RE\IOVING RE IOVING REMOVING ' \ THE TIIE WHEY11ost WHEYMost WHEY WHEYMost \ Most 1\1ost 1 1ost of the whey can be d pped ppedoff ppedoil ppedoff off oil after the curd settles to the bot hot bottom hottom hottorn tom of ot the con container tamer the curd and andthe andthe andthe the remaining remammg whey can then be bepoured bepoured bepoured poured on a rack covered With Withcheesecloth withcheesecloth withcheesecloth cheesecloth and placed over a dish dishpan dishpan dishpan pan or other container contamer After it IS ISdramed isdrained isdrained dramed drained the curd should be replaced replacedin 10 In the original ongmal con container tamer It should shouldbe shouldbe shouldbe be stirred and kept tree free from tram lumps lumpsand lumpsand lumpsand and when it has cooled to about 90degrees 90 90degrees 90degrees degrees F and has sufficient suffie1ent aCid aCiddevelopment aciddevelopment aciddevelopment development to make it slightly rub rubbery rubbery rubbery bery It ( ( it will squeak slightly when whenchewed whenchewed whenchewed chewed ) it 1t is ready to salt saltSALTING saltSALTING saltSALTING SALTING THE CURDUse CURDUse CURD CURDUse Use T 71,2 712 7i/ 7i 7itablespoonfuls , / & tablespoonfuls of salt toreach for foreach foreach each 100 pounds of ot milk mixing It Itthoroughly itthoroughly itthoroughly thoroughly with the curd When thesalt the thesalt thesalt salt is dissolved and the curd has hascooled hascooled hascooled ready"to readyto cooled to 85 degrees F It is ready ' " to be placed in the cheese hoop hoopHOOPING hoopHOOPING hoopHOOPING HOOPING AND PRESSING PRESSINGA A circle of ot unbleached cotton cotton'I cottoncloth cottoncloth cloth of the same diameter as the thehoop thehoop thehoop 'Icloth hoop should be placed at the bot bottom hottorn bottom tom of the hoop the curd placed placedI placedupon placedupon placedupon upon It it , , , and a similar piece of cloth clothlaid clothlard clothlaid I laid lard on top of the curd The wooden woodenfoHower woodenfollower woodenfollower foHower follower is then inserted IDserted and the theI thecheese thecheese thecheese cheese put in m the press Forty to to60 60 pounds of ot pressure should be ap appiled applied applied piled plied and after about 10 mIDutes minutes mIDutesIncreased minutesincreased minutesincreased Increased to 90 pounds for a five fivepound fivepound fivepound pound cheese and to 120 pounds for fora fora tora a 10 pound cheese Continue Contmue thIS thISpressure thispressure thispressure pressure for 30 to 60 minutes mIDutes re remove remove remove move the cheese from the press pressI pressremove pressremove pressremove remove the cap cloths dip the hoop hoopin hoopin hoop1m in warm water to remove any fatadhering fat fatadherIng fatadhering 1m adherIng to it ft wrap the cheese cheesetJghtly cheesetightly cheesetightly tJghtly tightly in m a bandage of light weight weightcotton weightcotton weightcotton cotton cloth wide enough to lap over overthe overthe overthe the edge about one inch mch replace replacethe replacethe replacethe the cap cloths put the cheese back In Inthe inthe inthe the hoop press tor for trom from 16 to 24hours 24 24hours 24hours hours under a pressure of from 100 100to 100to 100to to 120 pounds depending dependmg upon sIZeFor sizeFor size sizeFor For lurb further , . , information IDtormatioD informatlon IDcludDir includ IDclud fachud os Dir og d It tee . - . tee-t tee t t , oas ODS on for lor lot cukjoe mdiDIr makfag a s a s mpl mple mpfe . ch.boop chboop cheese-hoop cheese hoop cbeese . . . - booa ud and andcheese andcheese tendent otendeat cheese : : dl : ; press cl of sho Documents : scad send ' : , n five ; . Wish Wash ' ; coats teats : : ls lsD D amoa naeon : to . fUJ , Super ! D " C Cask Ctsk n ntendent ask as Dir or lot lor for FsrmeiS Farmers Farmer ' ? ' $ Bull Bullet ufiet . , a D n No 1711 l714 . . . THE HAWTHORNE HAWTHORNS HAWTHORNSThis llA HAWTHORNEThis WTHORNI : This beautiful plant which may be maybe a shrub or may grow to the pro proportions proportions proportions portions of a small tree is native nativeboth nativeboth nativeboth both to Europe and to America Itis It ItIs Itis Is often used for hedges and is par partlcularly partitularly particularly tlcularly titularly suited to that use with W1th Jts its Jtsfragrant itsfragrant itsfragrant fragrant flowers . . . SP SPACING ACI\ ACI ACIG ! \ ' G TREES TRCES TREESA TRCESA A square spacing 4 . by 4 feet isrecommended is isrecommended isrecommended recommended since it provides providesroom providesroom providesroom room tor for cultivation and growth growthSuch growthSuch growthSuch Such spacing spacmg will wiII permit the plant planting planttog planting ing of about 2 700 trees per acre |